Picture used courtesy of Story Book Publishing and Elizabeth D. Knight, 1998.
Wanting herbal recipes? We offer tea and coffee recipes, herbal recipes and more for your enjoyment.
We would like for you to try all these recipes, that is why we have them here. Although we supply these recipes we can not guarantee any miracle cure that might be acquainted with the recipes. We also ask that you try them at your own risk because we are not responsible for any illnesses that acquired from using these recipes. We assume they are safe, but try them at your own risk.
6lbs Black currants
4 oz loose black currant herbal tea
1/2 dr. of cloves
1/2 dr. cinnamon
1/2 dr. coriander
7 lbs sugar
3 1/2 pint of water
10 quarts of brandy
Take six pounds of fully rips black currants, 4 ounces of black currant herbal tea, half a drachm of cloves, half a drachm of Ceylon cinnamon, and half a drachm of coriander; bruise the berries, and steep the whole for one month in 10 quarts of brandy; then express the liquor; add a syrup made with seven pounds of sugar and three and a half pints of water, and filter.
Herb & Spice Tea
3 star anise seeds
1 tbs. fennel seed
1 sticks cinnamon
1 tps cloves
juice of one orange
1 quart boiling water
Combine the ingredients in a teapot and pour the boiling water over them. Allow to steep 45 - 60 minutes. Strain and refrigerate for later use.
Relaxing Tea
2 tps fresh chamomile or 1 tps dried chamomile
1 tps anise
1 1/2 cups water
Bring water to a rolling boil, pour over chamomile and anise. Steep for 7 - 10 minutes.
Spice Bags for Warm Winter Drinks
8 sticks of cinnamon, broken into small pieces
2 whole nutmeg, crushed
1/3 cup minced dried orange peel (or 1/4 cup ground)
1/3 cup whole cloves
1/4 cup whole allspice
optional: garnish with cinnamon sticks, slice of orange, lemon peel
Combine all the ingredients in a bowl. Tie in sachets of 1 tablespoon each in a double thickness of cheesecloth; transfer to an airtight container. One sachet of the mixture will flavor 1 quart of cider, tea or wine. To use, simmer 1 quart of the chosen beverage with one sachet for 20 minutes; ladle into mugs. If desired add a garnish.
Raspberry Lemon Tea
6 1/4 cups boiling water
1/2 cup sugar
3 families sized tea bags
1 (10 ounce) package frozen raspberries in syrup, thawed and undrained
1 (6 ounce) can thawed lemonade concentrate, undiluted
1. Combine first 3 ingredients; stir well. Cover and steep 5 minutes. Remove tea bags, squeezing gently.
2. Place raspberries in blender. Process until smooth. Pour pureed berries through a fine sieve over a bowl, reserving liquid. Discard seeds.
3. Combine tea, raspberry liquid, and lemonade concentrate in a large pitcher. Chill. Serve over ice. Yield : 8 cups (serving size: 1 cup)
Cranberry-Apple Iced Tea
The fruity cranberry flavor in the tea will be stronger if you chill the beverage before pouring it over ice. Pouring hot tea over ice melts the ice and dilutes the tea's flavor.
2 cups water
2 cranberry flavored tea bags
1 cup cranberry-apple juice
1/2 cup apple juice
2 teaspoons of honey
ice cubes
1. Bring water to boil in a medium saucer pan. Add tea bags; remove from heat. cover and steep (let stand) 10 minutes. Remove tea bags, squeezing gently.
2. Combine tea, juices and honey stirring well; cover and chill. Serve over ice. Yield: 4 cups (serving size: 1 cup)
Iced Coffee Freeze
Use a dark roast or specialty coffee for a stronger taste.
Combine all the ingredients in container of an electric blender; cover and process until smooth, stopping once to scrape down sides. Serve immediately. Yield: 4 cups (serving size 1 cup).
Frosty Coffee Shake
Substitute fat-free chocolate ice cream for vanilla to make a mocha shake.
1/2 cup fat-free milk
1 to 2 teaspoons instant coffee granules
1 cup vanilla fat-free ice cream
1/2 teaspoon vanilla extracts
1 cup crushed ice
1. Combine milk and coffee granules, stirring until coffee dissolves.
2. Place ice cream in a blender; add milk mixture and vanilla. Cover and process until smooth, topping once to scrape down the sides. Add enough ice to bring mixture to 2 cup level. cover and process until smooth. Serve immediately. Yield: 2 cups (serving size: 1 cup)
Golden Tea Punch
3 cups boiling water
10 tea bags or 10 teaspoons tea leaves
24 whole cloves
1 (3-inch) stick cinnamon, crumbled
2 1/4 cups lemon juice
1 1/4 cups orange juice
3 cups sugar
1 gallon cold water
Ice
Orange and lemon slices
Pour boiling water over tea bags, whole cloves, and crumbled stick cinnamon. Cover; steep for 5 minutes. Strain and cool. Add lemon juice, orange juice, and sugar, stirring until sugar is disolved. Add cold water. Pour into ice-filled punch bowl. Garnish with orange and lemon slices. yeild: 50 servings
Hospitality Tea Punch
2 quarts boiling water
15 tea bags or 5 teaspoons loose tea
2 cups lemon juice
1 quart orange juice
1 1/2 quarts grape juice
2 cups sugar
2 quarts cold water
1 quart ginger ale
Ice cubes
Pour boiling water over tea. Steep for 3 to 5 minutes and remove tea bags, or strain tea leaves. Cool tea. Stir in remaing ingredients except ginger ale and ice. Add ginger ale and ice just before serving. Yeild: 2 gallons
Beat eggs well. Mix in syrup, ginger, cloves, cinnamon, and nutmeg, Stir in orange juice and lemon juice. Cut ice cream into chunks the size of small egg; put into a large punch bowl.
Pour ginger ale over ice cream. Stir in egg mixture. Sprinkle with nutmeg. Yield: 6 quarts
